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Cauliflower Mac & Cheese

Helen T. Patterson
A creamy, cheesy Cauliflower Mac & Cheese that’s low in carbs, high in fiber, and packed with protein.
Perfect for weeknight dinners, meal prep, or a healthy comfort food option that’s quick, easy, and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main, Side Dish
Cuisine American
Servings 4

Equipment

  • 1 Large Baking Sheet
  • 1 sheet of aluminum foil (for roasting)
  • 1 medium saucepan
  • (1) Whisk
  • 1 mixing bowl
  • Measuring Cups and Spoons

Ingredients
  

For the Roasted Cauliflower:

  • 16 ounces cauliflower florets
  • 2 tablespoons olive oil
  • Freshly ground black pepper to taste
  • 1/4 cup finely grated Parmesan cheese

For the Cheese Sauce:

  • 1/2 cup heavy whipping cream
  • 1 cup shredded cheddar cheese
  • 2 ounces cream cheese chopped
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper

Instructions
 

  • Prepare Cauliflower Florets: Start by examining your cauliflower florets.
    If you are using a whole head of cauliflower, remove the leaves and core, then cut the florets into bite-sized pieces, no larger than 2 inches.
    This ensures even roasting and a tender texture.
    If using pre-cut florets from a bag, check for any overly large pieces and cut them down so everything cooks uniformly.
  • Preheat Oven for Roasting: Preheat your oven to 400°F (200°C).
    While it heats, line a large baking sheet with aluminum foil.
    This will prevent sticking and make cleanup easier. Ensure the foil is smooth and fully covers the pan.
  • Toss Cauliflower with Olive Oil: Place the cauliflower florets in a large mixing bowl.
    Drizzle them evenly with 2 tablespoons of olive oil, then sprinkle lightly with freshly ground black pepper.
    Using your hands or a spoon, toss the florets thoroughly until every piece is coated with oil.
    This will help them roast evenly and develop a light golden-brown color.
  • Arrange Florets on Baking Sheet: Transfer the coated cauliflower onto the prepared baking sheet.
    Spread them into a single layer, giving each floret space to allow air circulation during roasting.
    Overcrowding the pan can lead to steaming instead of roasting, which will prevent the florets from getting tender and slightly caramelized.
  • Roast Cauliflower Until Tender: Place the baking sheet in the preheated oven. Roast for 15–20 minutes, depending on your preferred texture.
    For tender yet slightly firm florets, aim for 15 minutes; for extra soft, roast closer to 20 minutes.
    Halfway through, gently shake or stir the florets to ensure even browning. Keep a close eye toward the end, as florets can brown quickly.
  • Prepare the Cheese Sauce: While the cauliflower roasts, start the cheese sauce.
    In a medium saucepan, combine 1/2 cup heavy whipping cream, 1 cup shredded cheddar cheese, 2 ounces chopped cream cheese, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper.
  • Melt Ingredients Over Medium Heat: Place the saucepan over medium heat.
    Whisk continuously to prevent the cheese from clumping or sticking to the bottom.
    The cream cheese should melt fully into the heavy cream, creating a smooth, velvety sauce.
    If the mixture starts to bubble too vigorously, lower the heat to avoid curdling.
    Continue stirring until all cheese is melted and the sauce is fully blended.
  • Keep Sauce Warm While Roasting: Once the sauce is smooth, reduce the heat to low and let it stay warm while the cauliflower finishes roasting.
    Stir occasionally to prevent a skin from forming on top.
  • Combine Roasted Cauliflower and Cheese Sauce: When the cauliflower is tender and lightly golden, remove the pan from the oven.
    Transfer the roasted florets to a large mixing bowl. Pour the warm cheese sauce over the cauliflower in a steady stream.
    Using a spatula or large spoon, gently toss until every floret is evenly coated in creamy sauce.
  • Add Finishing Touches: Once the cauliflower is well coated, transfer it to a serving dish.
    Evenly sprinkle the top with 1/4 cup finely grated Parmesan cheese for a subtle nutty flavor and extra richness.
    Finish with an extra pinch of freshly ground black pepper for a touch of spice.
  • Serve Immediately or Store: Serve the cauliflower mac & cheese warm as a main dish with a fresh garden salad or as a side to a meaty entree.
    If preparing ahead, slightly undercook the cauliflower before tossing with the sauce to prevent sogginess during reheating.
    Leftovers can be reheated gently on the stovetop or in the oven until warmed through.

Notes

  • Use fresh, firm cauliflower florets for optimal texture and flavor.
  • Pre-cut florets save time, but ensure uniform size for even roasting.
  • Full-fat cream cheese and cheddar yield a rich, creamy sauce.
  • Avoid overheating the cheese sauce to prevent separation or curdling.
  • Roast cauliflower separately instead of with the sauce to keep it tender yet slightly crisp.